Model Dough Research Articles

ビスケットの香気成分(その1)

Diacetyl has been identified from its retention time by gas chromatography in condensates of the vapor collected from the model dough which was baked in a flask heated in an oil bath at 130°C for 60min. The dough was prepared by mixing 8g of flour, 2g of cane sugar, 2g of butter, 20 mg of NaHCO3 and 2ml of water. Diacetyl was found as one of the characteristic, pleasant aroma components of biscuit by sensory test. In the analysis of vapor sample evolved from baked biscuit by gas chromatography, diacetyl formation increased with prolongation of baking time, with raise of the pH of dough, and with increasing in the amount of cane sugar used in the dough. Although diacetyl was considered to be derived from the sugar, diacetyl formation was not remarkable in the case of using cane sugar or flour only. But diacetyl was distinctly produced in the presence of the flour when mixed with cane sugar. It was considered that diacetyl might be developed during the baking process, in which the browning reaction of wheat flour and cane sugar occurred in dough.

ビスケットの香気成分(その2)

In this paper, the effect of ingredients on diacetyl formation during baking of model doughs was investigated. The use of various commercial cane sugars in dough resulted in increase of diacetyl formation during the baking process, proportionally with the content of invert sugar. The use of D-glucose, D-fructose, maltose and D-galactose in dough produced more amount of diacetyl than that of D-xylose, lactose, sucrose and raffinose. The effect several shortenings was not found in the diacetyl formation. It was not found that any relation existed between diacetyl formation and protein content of commercial wheat flours. However, the diacetyl formation was remarkably increased by the addition of L-lysine, L-ornithine and other several amino acids. On the basis of these experiments, it was suggested that diacetyl was developed during the baking process, in which the Maillard reaction occurred between amino groups originated from flour and carbonyl compounds originated from cane sugar.